Partially Inverted Sugar Syrup
Partially inverted sugar syrup is essentially a sugar product (sucrose plus glucose and fructose). It contributes the same calories as sucrose and is classified as a free/added sugar by WHO, with the same dietary considerations as table sugar.
What it is
Sugar syrup that has been partially hydrolyzed (inverted) by enzymes or acid to convert some sucrose into glucose and fructose, increasing sweetness and preventing crystallization.
Used as a sweetener and humectant in confections, baked goods, and beverages to enhance moisture retention and prevent sugar crystallization.
Why it's flagged
- free sugar
- contributes to dental caries
- added sugar intake
What regulators actually say
"Free sugars include monosaccharides and disaccharides added to foods and beverages by the manufacturer, cook or consumer; WHO recommends keeping free sugars below 10% of total energy intake."
"Added sugars include sugars that are added during the processing of foods, including sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices."
Regulatory status
United States — FDA
GRAS sugar product; subject to added sugar declaration on Nutrition Facts.
European Union — EFSA
Permitted as food ingredient (sugar).
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